Glazed Orchard Fruit Galettes
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Glazed Orchard Fruit Galettes

Glazed Orchard Fruit Galettes

with Maple Crème Fraîche | 6-8 Servings

We would say “This galette is easy as pie!” but the truth is, it’s actually easier. This quaint cousin of traditional pie skips finicky layers and careful crimping and gets right to the good stuff—sliced apple and pear sautéed with cozy spices and a touch of lemon in a sweet celebration of the fall harvest. Kids of all ages can pile fruit into pre-made crusts, then fold the edges in for a rustic feel. (No worries if they don’t look perfect—that’s the point!) Brush finished galettes with apricot glaze, dollop with maple crème fraîche, and voila! Simple never tasted so scrumptious.

Allergens:
Milk
Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time1 hour 15 minutes
Prep Time
DifficultyMedium

Ingredients

/ serving 4 people

2 unit

Pear

2 unit

Apple

1 unit

Lemon

2 tablespoon

Brown Sugar

1 teaspoon

Cinnamon

1 teaspoon

Nutmeg

¾ cup

Crème Fraîche

(Contains Milk)

2 tablespoon

Maple Syrup

2 unit

Apricot Jam

2 unit

Pie Crusts

(Contains Wheat)

Not included in your delivery

2 tablespoon

Butter

(Contains Milk)

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Nutrition Values

/ per serving
Calories630 kcal
Fat33 g
Saturated Fat16 g
Carbohydrate77 g
Sugar35 g
Dietary Fiber5 g
Protein4 g
Cholesterol55 mg
Sodium460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

PREP
1

Adjust rack to top and middle positions and preheat oven to 375 degrees. Wash and dry produce. Peel, halve, core, and slice pears and apples into ¼-inch slices. (TIP: For pretty slices, cut fruit in half from top to bottom, then use a teaspoon to scoop out the center and seeds.) Halve lemon.

MAKE FILLING
2

Melt 2 TBSP butter in a large pan over medium-high heat. Add pears, apples, brown sugar, cinnamon, and ½ tsp nutmeg. (Be sure to measure the nutmeg; we sent more.) Cook, stirring, until slightly softened, 5-7 minutes. Remove pan from heat; stir in juice from half the lemon. Transfer fruit to a large bowl, spreading it up the sides of the bowl (this will help it cool faster). Place in refrigerator for 10 minutes.

MAKE CRÈME FRAÎCHE
3

While fruit cools, in a medium bowl, whisk together crème fraîche and maple syrup until smooth. Place in refrigerator until ready to serve.

MAKE GLAZE
4

In a small, microwave-safe bowl, combine jam and 1 TBSP water. Microwave for 30 seconds, or until thickened slightly.

ASSEMBLE GALETTES
5

Once fruit has cooled slightly, line two baking sheets with parchment paper. Unroll pie crusts onto parchment (one crust per sheet). Place fruit in an even layer in the center of each crust, leaving a 1½-inch border around the edges. Using your fingers, fold edges toward fruit, creating pleats as you go. (It’s OK if it doesn’t look perfect—galettes are meant to be rustic!)

BAKE GALETTES
6

Bake galettes on top and middle racks for 20 minutes, then switch racks. Bake until fruit is tender and crusts are golden brown, 15-20 minutes more.

GLAZE & SERVE
7

Once finished baking, brush fruit with apricot glaze. Let cool slightly, then slice into wedges. Top galettes with maple crème fraîche and serve.